Avokadopasta ja sitruuna-timjanipangrattato
I like to make this recipe if I am in a rush and looking for some simple comfort food. It is super quick and easy, but the results are fairly impressive. Pangrattato is an Italian toasted breadcrumb topping, that adds a crunchy, lemony, slightly spicy twist to the creamy avocado sauce. You can use any type of pasta, but I am currently slightly obsessed with Makrobios beetroot spelt spaghetti (which explains why the pasta in my picture has a reddish tinge!).
Avocado Pasta with Lemon and Thyme Pangrattato
For the Pangrattato:
100g fresh breadcrumbs
2 tbsp olive oil
a tsp of chilli flakes
1 large clove of garlic, finely chopped
a few sprigs of fresh thyme
zest of a lemon
For the pasta sauce
1 large ripe avocado, destoned
a couple of squeezes of lemon juice
1/2 dl of toasted whole almonds
a couple of handfuls of fresh basil leaves
To make the pangrattato, heat the olive oil in a frying pan and add the garlic and chilli. Fry for a minute and add the breadcrumbs. Continue frying until golden brown and crispy. Toss in the lemon zest and fresh thyme, season with salt and pepper. Tip on to some kitchen towel to absorb any excess oil.
For the pasta sauce, add the avocado, basil, lemon, and almonds to a food processor and begin to blend. Add a little olive oil, until a thick sauce like consistency is formed. Season with salt and pepper and an extra squeeze of lemon if necessary.
To serve, toss cooked pasta in the sauce and top with the pangrattato.